Long enough.Īs much as gravy relies on pan drippings for flavor, a good stock, or broth, is even more important. I usually only ignite a spirit in a sauce if it’s not going to cook for very long. The gravy simmers for long enough to remove the alcoholic taste if you prefer not to ignite it. Let’s not burn the eyebrows off during the festive season. If you’re feeling adventurous, flame the brandy but do be careful. In this recipe I’m substituting the pan drippings for butter but I’m still calling it a gravy because the method is still the same: make a roux with fat & flour then add liquid. Making gravy without the pan drippings is easy & can be made ahead of time & stored in the fridge for three days or in the freezer for three months – very handy.Ī gravy is essentially a sauce that uses the pan drippings to make it gravy. Either way, this gravy will go with any & all meat being serving – turkey, pork, chicken, ham, lamb, elk, venison, pheasant, beef & such. Maybe you’re smoking or grilling a piece of meat or perhaps someone else is in charge of the meat/bird & they can’t make a decent gravy to save themselves. Some of us won’t have access to the pan drippings to make traditional gravy from scratch this holiday season. How to make gravy without the pan drippings (orange brandy gravy).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |